Beef Rendang

Title:
Beef Rendang

Yield:
4 Servings

Categories:
Indonesian,
Beef




Ingredients:





     1 kg Rump steak


     2    Onions, chopped


     4    Garlic cloves, chopped


     1 tb Fresh ginger, chopped


     4 sm Red chillies, chopped


   1/2 c  Water


     2 ts Ground coriander


     2 tb Tamarind sauce


     1 ts Ground turmeric


    10    Curry leaves


          Lemon grass, 10 cm stem


     4 c  Coconut milk






 1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in


 bowl. 2. In food processor, combine onions, garlic, ginger, chillies and


 water, blend until smooth. Add the mixture to steak. 3. Add coriander,


 tamarind sauce, turmeric, curry leaves and lemon grass, stir until


 combined. Stir in coconut milk. Bring to a boil, reduce heat to medium,


 simmer, uncovered for 1 hour, stirring occasionally. Reduce heat to very


 low, simmer for 30 minutes, stirring frequently until the meat is very


 tender and liquid has been absorbed. Remove lemon grass before serving.


 NOTE: It is necessary to stir the Beef Rendang often during the last 30


 minutes of cooking to prevent coconut milk from separating and to avoid


 sticking. This distinctive and delicious curry is cooked very slowly for a


 long time, until the meat is very succulent and all the coconut milk has


 been absorbed. A close friend of mine, Winnie Quek, and her husband own a


 fine Singaporean Restaurant here in Calgary. While her recipe for Beef


 Rendang remains a closely guarded secret, this one comes very close. Winnie


 has suggested holding back 2 cups of coconut milk until the last 30 minutes


 of cooking, then slowly adding it then, as you continue to simmer and stir


 until all the liquid has been absorbed. Winnie says that this will stop the


 coconut milk from separating and tasting "oily". Source: Indonesian Cooking


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini